When it comes to tea, all leaves used come from the same plant called Camellia sinensis. It’s fascinating to think that the wide variety of teas we enjoy, such as white, green, oolong, black, and pu-erh, all stem from this one plant. The main factor that differentiates these types of tea lies in how the leaves are processed after they are harvested.
White tea, known for its delicate and subtle flavors, is made from the youngest and most tender leaves and buds of the Camellia sinensis plant. These leaves are simply withered and dried, without any additional processing. This minimal processing allows the natural flavors and aromas of the leaves to shine through.
Green tea, on the other hand, undergoes a slightly more involved process. The leaves are typically heated soon after harvest to halt oxidation, which helps retain the green color and fresh taste. This can be done through methods such as steaming (common in Japan) or pan-firing (common in China). The leaves are then rolled and dried, resulting in the characteristic shape and flavor of green tea.
Oolong tea falls somewhere between green and black tea in terms of oxidation. The leaves are partially oxidized, which gives oolong its unique flavor profile. The oxidation process can vary, resulting in oolongs with a wide range of flavors, from floral and fruity to toasty and nutty. The leaves are typically rolled or twisted before being dried.
Black tea, known for its robust and full-bodied flavors, goes through a complete oxidation process. The leaves are spread out and allowed to wither, after which they are rolled to release enzymes that react with oxygen and initiate oxidation. This oxidation process darkens the leaves and develops the rich flavors and aromas associated with black tea. The leaves are then fully dried, ready to be brewed and enjoyed.
Pu-erh tea is a unique type of tea that undergoes both microbial fermentation and oxidation. The leaves are typically aged for several years, allowing microbial activity to transform the flavors and develop a complex, earthy taste. Pu-erh tea can be either raw (sheng) or ripe (shou), with raw pu-erh being more similar to green tea in terms of processing.
It’s important to note that while the processing methods play a significant role in the final product, the specific cultivar of the Camellia sinensis plant and the local environment in which it is grown also contribute to the flavors and characteristics of the tea. Different regions have their own tea-growing traditions and produce teas with distinct qualities. For example, the high altitudes of Darjeeling in India produce teas with a muscatel flavor, while the volcanic soil of the Azores in Portugal imparts a unique taste to their teas.
The leaves used in tea all come from the Camellia sinensis plant, but the specific type of tea is determined by how the leaves are processed after harvest. The processing methods, along with the cultivar and environment, contribute to the diverse range of flavors and aromas found in white, green, oolong, black, and pu-erh teas.
